Rosie’s Green Enchiladas  

Ingredients: Four chicken breasts, skinned; One dozen corn tortillas, Two pounds of Monterey Jack cheese, grated; One medium onion, diced (half for the sauce and the other on top of prepared enchiladas); One half cup of chicken broth, Two tablespoon of canola oil, One large can of prepared green enchilada sauce Two tablespoons red pepper flakes, Three pounds of tomatillos, husked and rinsed, Three cloves of garlic, One small can of sliced black olives, salt and pepper to taste.  

Preparation: Place chicken breasts in a medium saucepan and bring to a boil. Add some salt, pepper and one clove of minced garlic. Cook until tender. Cool and shred then set aside. Or buy a rotisserie chicken from your local market and shred it.  

Preparation: Sauce: Place tomatillos in a large pan and cover with water, bring to a boil. Cook until tender, bright green color will turn to a pale shade of green. Drain and set aside while tomatillos cool. Place tomatillos in a blender or food processor with remaining garlic and onion, blending until smooth. Put two tablespoons of oil into a deep skillet over medium heat. Once oil has heated add the tomatillo sauce and about half a cup of chicken broth. Add red pepper flakes and salt and pepper to taste.  

Final Preparation: Use a 9x13” baking dish or pan for prepared enchiladas. Dip each tortilla in the tomatillo sauce and fill with chicken and grated cheese then place in baking dish. Repeat the process until all tortillas are used. Pour tomatillo sauce over the enchiladas and top with remaining cheese and chopped onion. Garnish with sliced black olives. Bake at 350ºfor approximately thirty-five minutes. Serve with Rosie’s Rice.